Egg roll is one of the most loved street-food snacks in India, especially in Kolkata, where flaky parathas, eggs, sliced onions and spicy sauces come together to create a filling meal. It is a favourite amongst all age groups and a proper lunch to many office goers. Rasaveda Bhut Jolokia Pickle brings the distinctive heat of Assam's famous King Chilli to this familiar street-food favourite. The pickle combination of a soft egg-coated paratha, crunchy vegetables and a spicy pickle makes this roll a delicious option for an evening snack or a quick meal.
Rasaveda Bhut Jolokia Pickle is a pickle made with Bhut Jolokia (King Chilli or Ghost Pepper), a chilli famous for its intense heat and distinctive flavour which is primarily found in the North-Eastern part of India. Beyond its spiciness, Bhut Jolokia brings a characteristic chilli flavour that makes it an ingredient to upgrade your everyday meals. Rasaveda offers a convenient way to enjoy this iconic ingredient from Northeast India without having to prepare a separate chilli-based condiment from scratch.
Traditional Kolkata egg rolls are known for their simple ingredients and satisfying flavours. What is important is the meal prep time which barely takes 5 min. The egg is cooked directly onto the paratha and filled with easy ingredients like sliced onions, cucumber, green chillies and sauces. This recipe adds the Rasaveda Bhut Jolokia Pickle to introduce a bold, extra spicy and tangy flavour that complements the egg and vegetables while giving the recipe a twist in flavour and adds more depth. For the ones who love spicy and can easily tolerate the green chillies, this recipe would be mind blowing for spice lovers.
So, why try it with an egg roll? The richness of the egg and the mild taste of the paratha provide a satisfying base for the pickle's intense heat. Meanwhile, the fresh onions and cucumber add crunch and freshness, helping balance the overall flavour. Just a few drops of Rasaveda Bhut Jolokia Pickle can turn an ordinary egg roll into a more flavourful experience.
Ingredients
- 2 medium-sized plain parathas or a roti/chapatti works fine
- 2 eggs
- 1 medium-sized onion, thinly sliced
- ½ cucumber, thinly sliced
- 1 green chilli, finely chopped (optional)
- 5–6 drops of Rasaveda Bhut Jolokia Pickle, adjusted to taste
- 1 tablespoon mint chutney
- 1 tablespoon of tomato sauce
- 1–2 teaspoons oil or butter
- Salt to taste
- Fresh coriander for garnish (optional)
Preparation
1. Prepare the vegetables
Thinly slice the onion, cucumber and any other veggies of your choice. Keep them aside in a bowl so they are ready when the egg roll is at the final step. Add chopped green chilli if you prefer additional heat.
2. Prepare the eggs
Break an egg into a bowl and add a little salt and Rasaveda King Chilli Pickle Oil as per your spice tolerance. Beat it well until the yolk and white are combined. Repeat with the second egg when preparing the next roll.
3. Cook the egg and paratha
Heat a little oil in a pan and pour the beaten egg into it. Before the egg sets completely, place a paratha over it and press gently so the egg sticks to the surface of the paratha. Cook until the egg is set, then flip the paratha and cook the other side until lightly golden.
4. Prepare the second roll
Repeat the same process with the remaining egg and paratha. Keep the cooked parathas warm while preparing the filling.
5. Add the Rasaveda King Chilli Pickle
Start with a few drops of Rasaveda Bhut Jolokia Pickle and mix them with the mint chutney or tomato sauce if you feel the spice level of the eggs is not spicy enough. Know your spice tolerance before adding more of the Rasaveda King Chilli Pickle Oil as Bhut Jolokia is extremely hot. This creates a spicy spread that can be distributed evenly across the roll.
6. Assemble the egg roll
Place the egg-coated side facing upwards. Spread the prepared mint sauce and tomato sauce over the paratha and add the sliced onions, cucumber and tomato. Sprinkle a little black pepper and fresh coriander for extra flavour.
7. Roll and serve
Fold one side of the paratha slightly inward and roll it tightly around the filling. Wrap the bottom half in butter paper if desired to make it easier to hold. Serve immediately while the paratha is warm and the vegetables are fresh.